Name: Shrimp Rice Bowls with Spicy Mayo Recipe
Prep time: 15 min
Cook time: 6 min
Total time: 21 min
Cuisine: Asian-Inspired
Ingredients: 1 lb large shrimp, peeled and deveined; 1 tablespoon olive oil; 1/2 teaspoon garlic powder; 1/2 teaspoon smoked paprika; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 2 cups cooked white or brown rice; 1 cup shredded lettuce; 1/2 cup cucumber, diced; 1/2 avocado, sliced; 1/4 cup shredded carrots; 1 tablespoon chopped green onions; Sesame seeds for garnish (optional); 1/3 cup mayonnaise; 1–2 tablespoons sriracha (adjust to taste); 1 teaspoon lime juice

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If you’re searching for a meal that perfectly walks the line between fresh, comforting, and a little bit spicy, look no further than these Shrimp Rice Bowls with Spicy Mayo. Each bite combines succulent, seasoned shrimp with fluffy rice, crisp veggies, and a drizzle of creamy, zippy sauce that brings everything together. Whether you’re making a quick weeknight dinner for the family or meal prepping for lunches that you’ll actually look forward to, these bowls truly deliver the goods. Their vibrant mix of textures and flavors will have you reaching for a second bowl before you know it!

Shrimp Rice Bowls with Spicy Mayo Recipe - Recipe Image

Ingredients You’ll Need

What I love about this dish is how effortlessly simple the ingredients are, yet how each one plays a pivotal role. Every element brings something unique, from the juicy shrimp to the kicky sauce, and the fresh veggies that add crunch and color.

Large shrimp (1 lb, peeled and deveined): The real stars of the show—make sure they’re big and juicy for the best texture and flavor.
Olive oil (1 tablespoon): Helps the seasonings stick to the shrimp and adds richness to every bite.
Garlic powder (1/2 teaspoon): Infuses subtle savory depth without overpowering the shrimp.
Smoked paprika (1/2 teaspoon): Offers a touch of smokiness and beautiful color to the shrimp.
Salt (1/4 teaspoon): Essential for making all the flavors sing.
Black pepper (1/4 teaspoon): Adds a gentle kick that balances the other spices.
Cooked white or brown rice (2 cups): The base for your bowls—choose your favorite for soft, fluffy comfort.
Shredded lettuce (1 cup): Lends a crisp, fresh crunch that lightens up every forkful.
Cucumber, diced (1/2 cup): Cool, crisp, and hydrating—cucumber adds a refreshing element.
Avocado, sliced (1/2 avocado): Creamy richness that contrasts beautifully with the other textures.
Shredded carrots (1/4 cup): Bring color, crunch, and a subtle natural sweetness.
Chopped green onions (1 tablespoon): Just a sprinkle wakes up all the other flavors.
Sesame seeds for garnish (optional): Adds a delicate nuttiness and makes everything look even more inviting.
Mayonnaise (1/3 cup): The base for our irresistibly silky spicy mayo.
Sriracha (1–2 tablespoons, adjust to taste): Packs the heat—customize to your spice preference.
Lime juice (1 teaspoon): Brightens up the spicy mayo with a pop of acidity.

How to Make Shrimp Rice Bowls with Spicy Mayo

Step 1: Season the Shrimp

In a medium bowl, toss your peeled and deveined shrimp with olive oil, garlic powder, smoked paprika, salt, and black pepper. This spice blend does wonders: the smoked paprika adds a depth that works so well with the shrimp, and the oil helps everything cling to the seafood. If you’ve got a few minutes to spare, letting the shrimp sit and marinate will only amp up the flavor even more.

Step 2: Cook the Shrimp

Fire up a skillet over medium-high heat and arrange the shrimp in a single layer. Cook them for about 2 to 3 minutes on each side, just until they turn plump and pink. Don’t walk away—shrimp cook quickly, and you want them just done for the juiciest, most tender bite. Set them aside once they’re ready.

Step 3: Whisk Together the Spicy Mayo

In a small bowl, combine the mayonnaise, your chosen amount of sriracha (start with one tablespoon if you’re spice-shy, or go bold with two), and lime juice. Stir until the sauce is velvety smooth. This spicy mayo is what takes these Shrimp Rice Bowls with Spicy Mayo from tasty to completely crave-worthy.

Step 4: Assemble the Bowls

Divide the fluffy rice between four bowls, creating a cozy bed for all the good stuff. Now pile on the shredded lettuce, refreshing cucumbers, creamy avocado slices, and crunchy carrots. Top it all with your cooked shrimp, nestling them in so you get a bit of everything with every bite.

Step 5: Add the Finishing Touches

Drizzle each bowl generously with your spicy mayo, then scatter over the green onions and sprinkle on sesame seeds if you like a little extra flair. Serve immediately while the shrimp are warm, and bask in the rainbow of colors and bold flavors!

How to Serve Shrimp Rice Bowls with Spicy Mayo

Garnishes

When it comes to finishing these Shrimp Rice Bowls with Spicy Mayo, a few thoughtful garnishes make all the difference. I love a generous sprinkle of toasted sesame seeds for their nutty flavor, and some extra sliced green onions for a pop of freshness. If you’re feeling fancy, try a drizzle more sriracha or a few pinches of flaky sea salt right before serving!

Side Dishes

These bowls are a showstopper on their own, but if you want to make it a full spread, pair them with miso soup, a crisp Asian-style slaw, or some simple steamed edamame. The bright flavors of the Shrimp Rice Bowls with Spicy Mayo love a light, fresh side that won’t overpower the star ingredients.

Creative Ways to Present

Get playful and serve the bowls “DIY-style” by setting out each topping in separate bowls so everyone can build their own masterpiece. You can also layer everything in a mason jar for a stunning, portable lunch option. For parties, try arranging mini versions in small cups or on platters for a fun, crowd-pleasing appetizer inspired by Shrimp Rice Bowls with Spicy Mayo!

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers, store each component of your Shrimp Rice Bowls with Spicy Mayo separately in airtight containers. The shrimp keep best in the fridge for up to 2 days, and extra sauce can easily be stashed for future meals.

Freezing

While the fresh veggies and spicy mayo don’t freeze well, you absolutely can freeze the cooked shrimp and even the rice! Let them cool completely, portion into freezer-safe bags, and they’ll be ready to pull out for a speedy bowl any night of the week.

Reheating

Warm the shrimp and rice gently in the microwave or on the stovetop until heated through. It’s best to add the fresh veggies and spicy mayo just before serving, so everything tastes as bright and fresh as possible in your next round of Shrimp Rice Bowls with Spicy Mayo.

FAQs

Can I use frozen shrimp for Shrimp Rice Bowls with Spicy Mayo?

Absolutely! Just thaw them fully and pat dry to minimize extra moisture before seasoning and cooking. They’ll taste just as delicious as fresh shrimp.

What kind of rice works best for this recipe?

Both white and brown rice work perfectly—go with what you love! Sushi rice or even cauliflower rice are great alternatives for a fun twist on Shrimp Rice Bowls with Spicy Mayo.

How spicy is the mayo?

The heat is totally customizable! Start with one tablespoon of sriracha and add more if you want an extra kick. Taste and adjust as you go.

Can these bowls be made gluten-free?

Yes, as long as your mayonnaise and sriracha are certified gluten-free and you serve with gluten-free rice, these Shrimp Rice Bowls with Spicy Mayo fit a gluten-free diet.

Is there a way to make the dish ahead for meal prep?

Definitely! Cook the rice and shrimp, prep all your veggies, and keep the spicy mayo on the side. Assemble just before eating for the freshest flavor and best texture.

Final Thoughts

Once you try these Shrimp Rice Bowls with Spicy Mayo, I just know they’ll become a fast favorite in your home too. They’re colorful, customizable, and completely irresistible—don’t be surprised if everyone asks for seconds! Give them a try, and enjoy every bold, fresh, and zesty bite.

Shrimp Rice Bowls with Spicy Mayo Recipe

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4.8 from 20 reviews

Author: admin
Total Time: 21 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

These Shrimp Rice Bowls with Spicy Mayo are a delicious and satisfying meal option. Succulent shrimp seasoned with flavorful spices, served over a bed of rice and fresh vegetables, and drizzled with a zesty spicy mayo. This dish is easy to make and bursting with Asian-inspired flavors.

Ingredients

Scale

Ingredients for Shrimp:

1 lb large shrimp, peeled and deveined
1 tablespoon olive oil
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/4 teaspoon salt
1/4 teaspoon black pepper

Additional Ingredients:

2 cups cooked white or brown rice
1 cup shredded lettuce
1/2 cup cucumber, diced
1/2 avocado, sliced
1/4 cup shredded carrots
1 tablespoon chopped green onions
Sesame seeds for garnish (optional)

For the Spicy Mayo:

1/3 cup mayonnaise
1–2 tablespoons sriracha (adjust to taste)
1 teaspoon lime juice

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Instructions

Prepare the Shrimp: In a medium bowl, toss the shrimp with olive oil, garlic powder, smoked paprika, salt, and black pepper. Cook the shrimp in a skillet over medium-high heat for 2–3 minutes per side until pink and cooked through. Set aside.
Make the Spicy Mayo: Whisk together mayonnaise, sriracha, and lime juice until smooth.
Assemble the Bowls: Divide cooked rice among 4 bowls. Top with lettuce, cucumber, avocado, carrots, and shrimp. Drizzle with spicy mayo and garnish with green onions and sesame seeds. Serve immediately.